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Oh My Goodness Blueberry Cheesecake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

New York-style cheesecake, super creamy and always good – morning, afternoon, evening! Yum! You may replace blueberries with strawberries if you like. :)

Ingredients

  • FOR THE CRUST:
  • 2 cups Ground Graham Crackers (30 Squares)
  • ½ teaspoons Cinnamon
  • 1 stick Unsalted Melted Butter
  • FOR THE FILLING:
  • 1 pound Cream Cheese, Softened (two 8oz Blocks)
  • 3 whole Eggs
  • 1 cup Sugar
  • 1 pint Sour Cream
  • 1 whole Lemon, Zested
  • 1 dash Vanilla Extract
  • FOR WARM LEMON BLUEBERRIES:
  • 1 pint Blueberries
  • 1 whole Lemon, Zest And Juice
  • 2 Tablespoons Sugar

Preparation

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook it. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula, spread a layer of warm lemon blueberry topping over the surface.

For warm lemon blueberry topping:

Add topping ingredients to a small saucepan and simmer over medium heat for 5 minutes. Cool before spreading on cheesecake.

3 Comments

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robertsonae on 4.18.2010

This was AMAZING! I made it for a dessert auction, we didn’t win it, but I got a slice anyway! Very creamy!

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deld on 9.19.2009

blackberries sound good to me! good luck!

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bakeaholic on 9.14.2009

love cheesecake!! Especially with berries. Im thinking of using all the blackberries i have on hand. Yum.

2 Reviews

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Ee El DoubleU on 6.20.2013

This cheesecake recipe is the BEST that I always follow. Tyler Florence’s best creations ever!

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Jenn Hall on 7.20.2010

I made this recipe for a coworker’s birthday on a whim. I made a double batch, one for work and one for home. Both cakes were DELICIOUS. Smooth, creamy, and everything else a good cheesecake should be. The topping was a huge hit with everyone, and even the people who didn’t prefer blueberries were willing to give it a try. I never knew that making cheesecake could be so much fun!

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